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| 2 Esslöffel | (soy) margarine |
| 1 1/2 Esslöffel | flour |
| 1/2 Tasse | Soy milk |
| 1/2 Tasse | white wine |
| 1 | Wedge of onion left in one piece (I can't tolerate much onion; so I used about a 4cm x 2cm wedge) |
| 1 Prise | cloves ground |
| 1 Prise | salt |
| | water |
| 1/2 x ca. 450 g | Herbed tofu; cubed (about 1.5 cm cubes); more or less |
| | Your favorite pasta; enough for two servings |
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My local natural foods store carries locally made herbed tofu. I think there is a more national brand that makes it too, but I don't know the name. It tastes like it has fennel, garlic, black pepper, basil, and maybe sage (i. E. sausage-like spices). I suppose if you couldn't find it you could make your own by crumbling the regular tofu with the spices and marinating for a few hours.
Melt margarine in pan and wisk in flour. Cool a bit and then wisk in wine and (soy)milk. Add onion, cloves, and salt to sauce and stir over low heat until sauce is slightly thickened. If it gets too thick, add some water. Add tofu and simmer while you cook the pasta. Serve tofu and sauce over pasta, giving the onion to the person who likes them more.
TME9U@Galen.Med.Virginia.Edu
(Teresa Marie Esch)
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